Cast-Iron Cornbread Recipe
Everyone needs a good cornbread recipe in their back pocket, and this cast-iron cornbread recipe, brought to us by Miriam Hahn, is both easy and delicious. Plus, we are sure you have all of these necessary ingredients right in your fridge and pantry. "My favorite thing about this recipe is how foolproof it is. You really can't mess it up, and it is a delicious addition to many soups and stews," Hahn shares. We especially love to serve it with this Southwest chili recipe, or this hearty taco soup.
The cast-iron skillet helps the cornbread cook to perfection because it keeps the heat evenly distributed, which makes for a deliciously moist and flavorful cornbread. Of course, if you don't have a cast iron skillet, or the heaviness factor is a turn-off, Hahn says you can use a glass baking dish, and use the convection setting on your oven if applicable.
Gather the ingredients for the cast-iron cornbread
For this recipe, you will need cornmeal, flour, sugar, baking powder, salt, buttermilk, an egg, and butter. Don't fret if you don't have buttermilk on hand. "An easy swap for this," Hahn shares, "is to simply add 2 tablespoons of vinegar or lemon juice to regular milk (or even dairy-free milk), and let it sit for 10 minutes and, voila — buttermilk."
Mix the cornbread batter
Preheat the oven to 425 F, and stick your cast-iron skillet in the oven while it preheats. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Hahn likes to use a whisk to break down any clumps, but a good wooden spoon will do the job as well. Set the dry ingredients aside.
In a medium bowl, combine the buttermilk, egg, and 3 tablespoons of melted butter. Once mixed, combine the wet ingredients in with the dry ingredients.
Bake and serve the cornbread
Now pull the hot skillet out of the oven, and add the remaining 3 tablespoons of butter to the skillet, swirling it around to coat the bottom of the pan. Pour the batter into the skillet, and use a spatula to smooth it out. Bake for 20 minutes, or until a toothpick comes out clean when inserted, and the top is golden brown.
Let the cornbread cool for 15 minutes before slicing, and serve it warm. It is mouth-watering on its own, but a little bit butter on the top goes hand-in-hand with this bread. The cornbread will store well for a few days in a sealed container in the fridge, but is best served straight from the oven.
- 1½ cups cornmeal
- 1 cup all-purpose flour
- ½ cup sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 cups buttermilk
- 1 egg
- 6 tablespoons butter, melted, divided
- Preheat oven to 425 F, and place the cast-iron skillet in the oven.
- In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt. In a medium bowl, combine the buttermilk, egg, and 3 tablespoons of butter. Mix the wet ingredients in with the dry ingredients.
- Remove the skillet from the oven, and add in the remaining 3 tablespoons of butter, swirling it around to coat the bottom of the pan. Pour the batter into the skillet, and smooth it out with a spatula.
- Bake for 20 minutes, or until a toothpick inserted comes out clean. Let the cornbread cool for 15 minutes before serving.
| Calories per Serving | 324 |
| Total Fat | 10.4 g |
| Saturated Fat | 6.1 g |
| Trans Fat | 0.4 g |
| Cholesterol | 45.3 mg |
| Total Carbohydrates | 51.3 g |
| Dietary Fiber | 1.6 g |
| Total Sugars | 16.0 g |
| Sodium | 318.9 mg |
| Protein | 6.5 g |
